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Cape Town Apple-Raisin Chutney

Thursday, 23 October 2008

Description

Here's a favorite Cape chutney that's served with curries and other South African dishes such as bobotie (curried casserole) and sosaties (kebabs).

Ingredients

At a glance

Cuisine

African

Ingredient

Fruit

Cooking Method

Simmer

Difficulty

Easy

Heat Level

Chile

Serrano

Meal/Course

Condiment

Makes

2 to 3 Quarts

3 pounds apples, peeled cored, and chopped
1/2 pound raisins, chopped
1 1/2 quart wine vinegar
1 cup sugar
1 tablespoons salt
1 fresh small green chile, such as serrano, seeds and stem removed, chopped
2 tablespoons fresh ginger, minced

Methods/steps

Combine all ingredients in a large pot and simmer, uncovered, until thick, about 2 hours. Stir occasionally. Spoon into sterilized jars and seal while hot. Serve at room temperature with curries.

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